Pumpkin seed crusted chicken salad
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Pumpkin seed crusted chicken salad
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
chicken:
- 8 chicken tenderloin or 2 chicken breasts, 350g / 12 oz
- 1/3 cup breadcrumbs 5 tablespoons, 50g
- 1/3 cup pumpkin seeds 5 tablespoons, 50g, cut into smaller pieces
- 1 egg
- salt to taste
- black pepper to taste
- 3 tablespoons cooking oil for frying
salad:
- 2 lettuce leaf, handfuls
- 8 tomatoes I used mini San Marzano tomatoes, small
- ½ cucumber greenhouse
- 1 red onion small
dressing:
- 2 tablespoons pumpkin seed oil or olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt to taste
- black pepper to taste
Instructions
- Bread the chicken: you can use chicken tenderloin or whole chicken breast, cut into equal-sized pieces. Season the meat well with salt and pepper. In a small bowl, beat the egg with a fork. On a plate, mix the breadcrumbs and chopped pumpkin seeds (don‘t chop them very finely, just a little). Dip each chicken piece in the egg mixture, then coat evenly in the breadcrumbs mixture. Place on a clean plate. Continue until all chicken pieces are breaded. If you have some egg and breadcrumb mixture left, bread the chicken once again until you have no more egg and breadcrumbs left.
- Pan-fry the chicken: Heat the oil in a large frying pan, cook the chicken on both sides over high heat until golden. Transfer to a plate lined with paper towels.
- Dressing: pour all the dressing ingredients into a small jar, season with salt and pepper to taste, close the lid and shake it a few times vigorously until thick sauce forms.
- Wash and spin dry the lettuce in a salad spinner, if you have one.
- Assemble: Place the lettuce on the plates, top with pan-fried chicken pieces, sliced in half tomatoes, cut into thin slices cucumber and onion. Pour the sauce over and serve.
- Enjoy!
Notes
- Make ahead: you can make the dressing, bread and pan-fry the chicken the day before. When you‘re ready to serve the salad (lettuce and vegetables must be fresh), shake the dressing jar vigorously and warm up the chicken in the oven until warm and slightly crispy. The salad tastes best when freshly prepared, though.
Nutrition Information
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Calories
563kcal
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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